Instructions: Fry the potatoes onion and garlic in the oil for about 10 minutes until browned all over.

Add plenty of salt (1 1/22 tsp) pepper the lemon juice and the olives and stir well.

Tip into a gratin dish and shake to level the top.

Bake in a preheated oven (200C/400F/Gas Mark 6) for 20 minutes then reduce to 80C/350F/Gas Mark 4 and continue to cook for about an hour or until the potatoes are tender. Allow to cool for at least 15 minutes before serving.

You can stone the olives first if you prefer.

Serves 4

Berries with bread

250g strawberries hulled
250g raspberries
350g other soft fruit (blackcurrants redcurrants blueberries)

1 heaped tbsp caster sugar
200ml red wine
50ml creme de cassis or rum
4 thick slices (crustless) bread cut from a day old white farmhouse loaf

Place the fruit in a saucepan with the sugar and wine.

Very slowly bring to the boil.

Remove from the heat immediately add the cassis or rum stir and taste.

Add extra sugar if necessary.

Allow to cool for 15-20 minutes.

Place a slice of bread in each serving dish.

Spoon some liquid over each.

Pile a quarter of the fruit onto each slice of bread and serve at once with plenty of thick cream or yoghurt.

Serves 4

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